A vegetarian client was referred to a dietitian for nutritional counseling for anemia. Which client outcome indicates that the client does not understand nutritional counseling? The client:
A. Adds dried fruit to cereal and baked goods.
B. Cooks tomato-based foods in iron pots.
C. Drinks coffee or tea with meals.
D. Adds vitamin C to all meals.
Correct Answer: C. Drinks coffee or tea with meals
Coffee and tea increase gastrointestinal motility and inhibit the absorption of nonheme iron. It is advised that children restrict tea consumption, as a recent epidemiologic study found that regular intake of tea/coffee along with major meals led to a significantly increased odds ratio for iron deficiency anemia among schoolchildren from southern Kerala, India. The fact that iron absorption can be reduced by tea consumption has been recognized for many years with the inhibitory effects predominantly facilitated by the marked iron?binding properties of the phenolic compounds bearing catechol groups in tea
Option A: Clients are instructed to add dried fruits to dishes at every meal because dried fruits are a non-heme or non-animal iron source. Dry fruits have more iron content than the fresh ones. Include dry fruits like walnuts, cashews, almonds, raisins, apricot, etc. in the diet to increase hemoglobin and absorption of iron in the blood.
Option B: Cooking in iron cookware, especially acid-based foods such as tomatoes, adds iron to the diet. A cast-iron skillet is an anemia diet plan staple. Foods cooked in cast iron absorb iron from the skillet. Acidic foods absorb the most iron, and foods cooked for short periods of time absorb the least.
Option D: Clients are instructed to add a rich supply of vitamin C to every meal because the absorption of iron is increased when food with vitamin C or ascorbic acid is consumed. Vitamin C helps the stomach absorb iron. Eating leafy greens with foods that contain vitamin C such as oranges, red peppers, and strawberries may increase iron absorption. Some greens are good sources of both iron and vitamin C, such as collard greens and Swiss chard.
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